One Pot Beef, Bean & Lentil Ragú
One Pot Beef, Bean & Lentil Ragú
Ingredients
For the Ragú
- 1 tablespoon olive oil
- 10 garlic cloves, grated
- 170 grams tomato paste, 1 small can
- 448 grams beef, 93% lean
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon Italian seasoning
- 425 grams cannellini beans in vodka sauce, canned; if unavailable, use 1 can plain cannellini beans + 1 cup store-bought vodka sauce + 1 tablespoon olive oil
- 425 grams canned lentils
For the Pasta and Cooking Liquid
- 336 grams whole wheat pasta
- 2 teaspoons coarse salt
- 450 ml bone broth
- 336 ml water
For Finishing
- 1/2 cup whole milk skyr or Greek yogurt
- 30 grams Parmigiano Reggiano
- cilantro, basil, or parsley, chopped, as needed
Instructions
- 1
To a large pot, add 1 tablespoon (15g) olive oil.
⏱️ 1 min
- 2
Add 10 grated garlic cloves and 1 small can (170g) tomato paste to the pot. Cook this mixture for 3 to 4 minutes, stirring with a wooden spoon until the tomato paste darkens.
⏱️ 4 min
- 3
Add 16 ounces (448g) of 93% lean beef to the pot. Cook the beef down until it is fully browned, breaking it up with the wooden spoon.
⏱️ 8 min
- 4
Add 1 teaspoon coarse salt, 1 teaspoon black pepper, 1 teaspoon red chili flakes, and 1 teaspoon Italian seasoning to the beef mixture.
⏱️ 1 min
- 5
Add 425g of canned cannellini beans in vodka sauce and 425g of canned lentils to the pot. Stir to combine all the ingredients.
⏱️ 2 min
- 6
To cook the pasta, add 16 ounces (450ml) beef bone broth and 12 ounces (336ml) water to the ragú mixture. Add 2 teaspoons coarse salt and stir.
⏱️ 1 min
- 7
Bring the mixture to a gentle simmer.
⏱️ 3 min
- 8
Add 12 ounces (336g) whole wheat pasta straight into the pot.
⏱️ 1 min
- 9
Cover the pot and cook for approximately 20 minutes.
⏱️ 20 min
- 10
Remove the lid, stir the pasta, and continue to cook for another 5 minutes until the mixture looks thick and creamy.
⏱️ 5 min
- 11
To finish, add chopped cilantro (or basil/parsley), 1/2 cup (120g) whole milk skyr (or Greek yogurt), and 30g grated Parmigiano Reggiano to the pot.
⏱️ 2 min
- 12
Give it a final mix to combine all the flavors.
⏱️ 1 min - 13
The dish is now ready to serve. This makes 5 servings and can be easily doubled or tripled using a large stockpot, making it a perfect frozen meal prep.
Kitchen Tools
Nutrition Facts (per serving)
One Pot Beef, Bean & Lentil Ragú
For the Ragú
- 1 tablespoon olive oil
- 10 garlic cloves, grated
- 170 grams tomato paste, 1 small can
- 448 grams beef, 93% lean
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon Italian seasoning
- 425 grams cannellini beans in vodka sauce, canned; if unavailable, use 1 can plain cannellini beans + 1 cup store-bought vodka sauce + 1 tablespoon olive oil
- 425 grams canned lentils
For the Pasta and Cooking Liquid
- 336 grams whole wheat pasta
- 2 teaspoons coarse salt
- 450 ml bone broth
- 336 ml water
For Finishing
- 1/2 cup whole milk skyr or Greek yogurt
- 30 grams Parmigiano Reggiano
- cilantro, basil, or parsley, chopped, as needed
Instructions
- 1
To a large pot, add 1 tablespoon (15g) olive oil.
⏱️ 1 min - 2
Add 10 grated garlic cloves and 1 small can (170g) tomato paste to the pot. Cook this mixture for 3 to 4 minutes, stirring with a wooden spoon until the tomato paste darkens.
⏱️ 4 min - 3
Add 16 ounces (448g) of 93% lean beef to the pot. Cook the beef down until it is fully browned, breaking it up with the wooden spoon.
⏱️ 8 min - 4
Add 1 teaspoon coarse salt, 1 teaspoon black pepper, 1 teaspoon red chili flakes, and 1 teaspoon Italian seasoning to the beef mixture.
⏱️ 1 min - 5
Add 425g of canned cannellini beans in vodka sauce and 425g of canned lentils to the pot. Stir to combine all the ingredients.
⏱️ 2 min - 6
To cook the pasta, add 16 ounces (450ml) beef bone broth and 12 ounces (336ml) water to the ragú mixture. Add 2 teaspoons coarse salt and stir.
⏱️ 1 min - 7
Bring the mixture to a gentle simmer.
⏱️ 3 min - 8
Add 12 ounces (336g) whole wheat pasta straight into the pot.
⏱️ 1 min - 9
Cover the pot and cook for approximately 20 minutes.
⏱️ 20 min - 10
Remove the lid, stir the pasta, and continue to cook for another 5 minutes until the mixture looks thick and creamy.
⏱️ 5 min - 11
To finish, add chopped cilantro (or basil/parsley), 1/2 cup (120g) whole milk skyr (or Greek yogurt), and 30g grated Parmigiano Reggiano to the pot.
⏱️ 2 min - 12
Give it a final mix to combine all the flavors.
⏱️ 1 min - 13
The dish is now ready to serve. This makes 5 servings and can be easily doubled or tripled using a large stockpot, making it a perfect frozen meal prep.